Fairy Cakes With Buttercream Icing
Delightful mini cupcakes with a smooth buttercream topping and colourful sprinkles, perfect for any occasion.
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Servings: 12 fairy cakes
Calories: 237kcal
Ingredients
- 100 g Butter, softened
- 100 g Caster sugar
- 1 Teaspoon Vanilla extract
- 2 Small Eggs
- 100 g Self-raising flour
Topping:
- 80 g Butter, softened
- ½ Teaspoon Vanilla extract
- 150 g Icing sugar
- 1 Tablespoon Milk
- 2-3 Tablespoons Cake sprinkles
Instructions
- Preheat your oven to 160°C (140°C for fan ovens) and line a cupcake tin with 12 fairy cake cases.
- In a medium-sized bowl, cream together the butter and sugar until soft and fluffy. Then stir in the vanilla extract.
- Mix in the flour and eggs, a little bit at a time, until you have a smooth, thick cake batter.
- Divide the cake mix equally between the fairy cake cases and bake for 15-18 minutes, or until a toothpick comes out clean.
- Transfer to a wire rack and let them cool completely.
Topping:
- Add the butter to a bowl then stir in the vanilla extract.
- Stir in the icing sugar, a little bit at a time. Then add a splash of milk to help loosen the buttercream.
- Put the buttercream into a piping bag fitted with an open star nozzle then pipe some onto each cake.
- Top with sprinkles and enjoy.
Video
Notes
- Store in an airtight container in the fridge for up to 5 days.
Nutrition
Serving: 1fairy cake with buttercream | Calories: 237kcal | Carbohydrates: 26g | Protein: 2g | Fat: 14g | Saturated Fat: 8g | Monounsaturated Fat: 3g | Cholesterol: 64mg | Sodium: 106mg | Potassium: 45mg | Sugar: 21g